Ultimate Spinach Artichoke Chicken Skillet
This easy creamy spinach artichoke chicken skillet recipe brings your favorite appetizer to your dinner plate for a tasty weeknight option.
Servings: 4 servings
Calories: 687kcal
Ingredients
- 4 chicken cutlets OR 2 breasts cut into cutlets *See instructions
- Sea salt & cracked black pepper
- Flour for dredging
- 1/2 tsp garlic powder
- 1/2 tesp onion powder
- 1 TBSP olive oil
- 2 TBSP butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 TBSP lemon juice
- Zest of 1 lemon
- 1 tsp Dijon mustard
- 1/2 cup grated parmesan
- 2 TBSP cream cheese
- 2 cups ribboned or roughly chopped spinach
- 12 oz jar of marinated artichokes, roughly chopped
- 1/2 cup heavy cream
Instructions
- If you're using chicken breasts, slice into them to butterfly them, then completely separate them so you have two individual cutlets. Repeat the same with the other two. Place the chicken cutlets into a gallon-sized freezer bag and pound them with a meat mallet until they are even in thickness.
- Season the chicken with salt and pepper; set aside. Season the flour with the onion and garlic powders, then dredge the chicken cutlets in the flour and set them aside.
- Heat a skillet over medium heat, then melt 1 TBSP of butter into it. Add the olive oil, and decrease the heat to medium-low. Place the cutlets into the pan and cook until golden brown, about 2-3 minutes. Flip them and cook for another 2-3 minutes, or until that side is golden brown. You'll probably have to cook the chicken in two batches to avoid overcrowding the pan.
- Remove the chicken from the pan; set them aside on a plate. In a small bowl, whisk 1/2 cup broth with 1 TBSP lemon juice, lemon zest, and 1/2 tsp of Dijon mustard. Pour this into the hot pan; bring it to a simmer. Deglaze the pan with a spatula and scrape up all of the flavorful browned bits into the sauce.
- Add the minced garlic to the pan and simmer for 30 seconds. Add the parmesan cheese to the pan followed by the cream cheese. Stir as they melt, creating a nice smooth sauce.
- Remove the pan from the heat. Slowly pour the cream in, stirring as you go. Place the pan back on the stove over low heat. Stir in the spinach and artichokes, and simmer until the spinach wilts.
- Once the spinach wilts, nestle the cutlets into the spinach and artichoke sauce. Simmer on low until the chicken is warmed through and registers an internal temperature of 160-165º F.
- Season the cutlets with a little extra cracked pepper, spoon some sauce over them, and serve.
Nutrition
Serving: 1cutlet | Calories: 687kcal | Carbohydrates: 19g | Protein: 41g | Fat: 50g